Instant Pot Butter Chicken

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This Instant Pot Butter Chicken recipe is a quick and easy version of the popular restaurant dish made right at home. We’re talking aromatic curry, tender juicy chicken, and a buttery tomato sauce that requires minimal prep and can be whipped up with a handful of everyday pantry staples.

Suitable for low carb and gluten free diets. Post includes Weight Watchers points.

top down view of instant pot butter chicken served with rice

Staying in is the new going out. So you and I are all about enjoying restaurant-quality meals that are oh-so-easy to whip up and eaten at home.

Enter this Easy Instant Pot Butter Chicken, ready in less than 25 minutes, which will become one of your ‘go-to’ fakeaways and favorite Indian food.

Bonus points for the fact that this crowd pleasing Indian Curry will be so much better because it is tasty, easy to make, with minimal prep, and YOU know exactly what YOU put in it.

Just as easy as these family favorites Instant Pot Sesame Chicken or creamy Instant Pot Curry Chicken and super delicious Instant Pot Hibachi Chicken.

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What Is Butter Chicken?

Authentic Indian Butter chicken (murgh makhani) is an absolutely delicious popular curry served up in Indian restaurants all around the world.

It is an aromatic and creamy curry in which juicy tender chicken pieces are simmered in a fragrant and mild buttery tomato sauce filled with Indian Spices. ♡ This recipe here gives you better than Indian restaurant quality butter chicken.

Time making butter chicken on the stovetop is much longer than the 25 minutes this takes. So that is the electric pressure cooker for the win once again.

instant pot butter chicken served with lime wedges

I have simplified this recipe to give you the same well-loved curry but in a quicker easier way. #winningatthiscurrymakingthing.

We reduce cooking time by using the Instant Pot, we save sanity by using easy spice mix you most likely own, we skip the browning of the chicken and by using sieved tomatoes or passata (Instead of diced tomatoes), we skip having to blend the sauce. You’re welcome, you’re welcome.

Instant pot quick start guide image

Why Make This recipe

  • Budget-friendly and super quick to whip up.
  • Skips the need to marinade or pre-cook the chicken #supereasy
  • It is a great recipe for prep ahead and freezer-friendly. 
  • Uses mostly staple ingredients that you already have in your kitchen.
  • Versatile and easy to substitute ingredients to your taste.

Butter Chicken Ingredients Notes

  • Chicken thighs – This recipe calls for cubed skinless boneless chicken thighs but you can use skinless chicken breasts instead.
  • Seasoning – this calls for fresh garlic, fresh ginger, curry powder, garam masala, smoked paprika, salt and onion powder which means no having to fry items before cooking. Add more or less of these to your taste. You can use ground ginger and ground garlic instead
  • Tomato sauce – your favorite smooth tomato sauce will work well here.
  • Cheeses – the cream cheese and grated cheese are optional but really add creaminess. I used grated cheddar but use whichever you like.
  • Coconut milk – use the creamy full fat coconut milk from a can.

Ok so ready whip up the easiest Instant Pot Indian Recipe? Then go grab all the lovely ingredients from your pantry / fridge and come back so I can show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Instant Pot Tools on Amazon.

How To Make Instant Pot Butter Chicken

Complete ingredients list and instructions from the recipe card below. 

  1. Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
  2. Add in the diced chicken thighs and butter.
  3. Cover your Instant Pot and set the valve to the sealing position.
  4. Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
  5. Pressure cook till done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
  6. Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine using a wooden spoon and let simmer for a few minutes for the butter sauce to thicken.
  7. When done switch off the heat, add the chicken pieces back in, adjust any seasoning, and serve.
image collage showing the steps for making instant pot butter chicken

How Do I Make This in the Slow Cooker?

  1. Add all the ingredients in the same order above into your slow cooker.
  2. Cover and slow cook for 6-8 hours on LOW. Then, stir in the coconut milk, let warm through and serve warm with some basmati rice etc.

Recipe Tips

  • To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
  • I prefer less butter, but feel free to double the amount of butter if you like.
  • Use canned coconut milk, not coconut milk from a carton.
  • If you prefer the sauce a little runnier, then skip the thickening step or add in a little bit of chicken stock.
  • I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
  • The chicken does not need browning, but feel free to brown first using coconut oil or olive oil if you prefer.
  • To make this dairy free – use dairy free butter.
  • If you have extra sauce, then let sauce cool, store and serve it over grilled meat or fish and rice.

Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

the finished instant pot butter chicken recipe inside the instant pot

Delicious Variations

  • This IP Butter Chicken recipe uses chicken thighs, but you are able to use diced chicken breasts, turkey breast, or turkey thigh instead.
  • You can use fresh tomatoes, a canned crushed tomatoes or canned diced tomatoes. Just make sure to blend well into a paste and sieve before using. If you want a little more sharpness then add in some tomato puree.
  • You can add some vegetables to the Instant Pot Curry Chicken if you prefer. Simply make sure you cut the veggies using a good knife in very big chunks so that they don’t go mushy as they are pressure cooked.
  • Like a little heat? Then use spicy curry powder or add in some chili powder, cayenne pepper or red pepper flakes.
  • Vary the cream – You can use whipping cream or half and half to your taste. Remember to only add these in at the end of pressure cooking.
  • Vary the spices – I add in 1/2 teaspoon onion powder as I love that extra flavor.
  • Add sweetness – add in a little bit of brown sugar or regular sugar for some sweetness if you prefer.
  • Feel free to melt in a little more butter if you prefer this.

Meal Prep And Storage

Prep ahead – This can be cooked up to a few days in advance and reheated. Store in and airtight container in the fridge for up to three days.

Double the sauce and eat with everything – Make double the sauce and freeze for some other time or save for another day and serve the sauce over grilled fish, shrimp, tofu, and veggies. A quick weeknight dinner solution!

Freeze – Follow the handy tips below on how to freeze this. Let cool then transfer into an air tight container. Label and freeze for up to 3 months.

a bowl filled with the instant pot butter chicken and a silver spoon inside

FAQ’s

How To Keep The Chicken Juicy?

To keep your chicken juicy, it is best to use cut-up chicken thighs (rather than chicken breast) as these cook much better in this easy pressure cooker butter chicken curry recipe.

Also, cook the curry for only as long as I mention, and just allow for a 5 minute natural pressure release.

Don’t be tempted to let it go any longer than this.
But most importantly, make sure to remove the chicken from the Instant Pot before sautéing to thicken the sauce

This will keep the chicken juicy and avoid it from drying out. This is especially important if you are making this for the freezer to reheat later.

Can You Use Frozen Chicken?

  • You can start with diced frozen chicken thighs but be aware that it will take a little longer for Instant Pot to come up to pressure.
  • top down view of a serving of instant pot butter chickern

    More Tasty Instant Pot Recipes

    Serving Suggestions

    Love Indian cooking? Below are some serving suggestion including other Instant Pot Indian Recipes you might like.

    I love serving this with Brown Rice, good old basmati rice especially this Basmati Rice and Jasmine rice.

    Like with all Indian Food I serve, I love topping this with some fresh cilantro or other fresh herbs like chopped parsley, or stir in a little coconut cream or greek yogurt or heavy cream.

    Leftover sauce dipped in this easy Flatbread or drizzled over fries is my kiddoes fave way to eat it.

    Weight Watchers Points

    There are 8 Blue Plan SmartPoints in a serving.

    Tools Needed

    Thank you for reading my easy Butter Chicken Instant Pot recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans, and much more for you. Thanks for supporting Recipes from a Pantry, food blog.

    Originally posted May 2020.

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    Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot Butter Chicken! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

    top down view of instant pot butter chicken served with rice
    Print Recipe
    5 from 13 votes

    Instant Pot Butter Chicken

    A quick and easy version of the popular restaurant dish you’ll love to make at home.
    Prep Time5 minutes
    Cook Time12 minutes
    Course: Main
    Cuisine: American, Indian
    Servings: 6
    Calories: 297kcal
    Author: Bintu Hardy

    Ingredients

    • 16 ounces (453g) tomato sauce/passata
    • 2 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tbsp mild curry powder
    • 1 tsp Garam Masala
    • 1 tsp smoked paprika
    • 1/2 tsp onion powder
    • salt to taste
    • 1 tbsp unsalted butter cubed
    • 1 cup coconut milk or heavy cream if you prefer
    • 2 lb (900g) diced chicken thigh meat

    Instructions

    • Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
    • Add in the diced chicken thighs and butter.
    • Cover your Instant Pot and set the valve to the sealing position.
    • Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
    • When cook time is done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
    • Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine, and let simmer for a few minutes for the butter sauce to thicken.
    • When done, switch off the heat, add the chicken pieces back in, adjust any seasonings, and then serve.
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    Notes

    • I add in 1/2 teaspoon onion powder as I love that extra flavor.
    • To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
    • I prefer less butter, but feel free to double the amount of butter if you like.
    • Use canned coconut milk, not coconut milk from a carton.
    • Like a little heat? Then use spicy curry powder or add in some red pepper flakes.
    • If you prefer the sauce a little runnier, then skip the thickening step.
    • I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
    • You can start with frozen diced chicken thighs but be aware that it will take a little longer for Instant Pot to come up to pressure.
    • Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.
    There are 8 Blue Plan SmartPoints in a serving.

    Nutrition

    Calories: 297kcal | Carbohydrates: 7g | Protein: 31g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 537mg | Potassium: 727mg | Fiber: 2g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 4mg

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    Recipe Rating




    11 Comments

    1. Quite yummy. My hubby bought chicken breasts as that’s what he could find. Definitely needed to reduce cooking time for breasts.

    2. hi just wondered when the butter was added as couldn’t see that in the recipe thanks, recipe sounds amazing and wil definitely give it a try thanks

    3. 5 stars
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    4. 5 stars
      This butter chicken sounds amazing. I love that it’s made in the IP and how easy it is to make.

    5. 5 stars
      Dear Bintu, this is a beautiful meal for the whole family and perfect for any occasion. I love how quick and easy it is to make as well. Fantastic photos!